Chickpea Flour Gnocchi
- Gluten Free
- Lactose Free
- Vegetarian
- Energy Kcal 309
- Carbohydrates g 51.9
- of which sugars g 2.4
- Protein g 14.9
- Fats g 4.6
- of which saturated fat g 0.87
- Fiber g 9.1
- Cholesterol mg 34
- Sodium mg 25
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 40 min
- Serving: 6
- Cost: Low
PRESENTATION
Chickpea flour gnocchi are a fun twist on the old-school Italian gnocchi scene. Instead of the usual potato, these chickpea flour gnocchi use a legume flour that keeps them tender and a bit moist, with a slightly earthier kick. Really good stuff. What’s great about this gluten-free gnocchi is how well it works with whatever veggies are in season—think sautéed snap peas and golden cherry tomatoes in spring, or mixing them with a tangy mushroom sauce when it’s chillier. And listen, folks across Italy love playing with flavors, and these vegan gnocchi really let you get creative. Some folks enjoy them with a ragù alla bolognese, while others go for something lighter, like a drizzle of olive oil, fresh herbs, and a sprinkle of black pepper for a crispy finish.
This chickpea gnocchi recipe fits right into Italian tradition while still being a bit different. The dough stays nice and soft—making every bite feel kind of special—especially for anyone who needs gluten-free gnocchi but doesn’t want to miss out on the real deal. Chickpea flour gives these dumplings a rich flavor, making them a hit at the table whether you’re into plant-based eating or just want something new. Really, you’ll love them. Across Italy, people swap out fillings and toppings depending on what’s around, so you might see these homemade gnocchi dressed with chunky tomato sauce, roasted veggies, or even a bit of creamy cheese if you’re not keeping it totally dairy-free. They’re awesome as a weeknight dinner but can also show up for something a bit fancier—seriously good—since their golden color and hearty texture really stand out. In the end, this chickpea gnocchi recipe proves you can stick to tradition and still mix things up, serving up a plate of tender, flavorful food that’s a win for pretty much everyone. Whether you’re in the mood for something hearty or light, these gnocchi are ready to impress.
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- INGREDIENTS
- Potatoes 2.2 lbs (1 kg) - yellow-fleshed
- Chickpea flour 2 ½ cups (300 g)
- Eggs 1.9 oz (55 g) - (approximately 1)
How to prepare Chickpea Flour Gnocchi
To prepare the chickpea flour gnocchi, first boil the potatoes. Place them in a pot, cover with cold water, and let them cook for about 30-40 minutes 1, until they are soft when pierced with a fork. Then drain them and, being careful not to burn yourself, mash them while still hot in a bowl 2. Using a potato ricer will allow you to avoid peeling them, as the peel will remain inside. Then place the chickpea flour in a mound on a work surface and add the potatoes in the center 3.
Knead everything with your hands 4, then recreate the mound and place the egg in the center 5. Work the mixture again 6.
until you get a uniform dough 7. Then take a portion and with your hands roll it into a rope 8 about 3/4 inches thick 9.
Then cut it into pieces 10 and with a light pressure of your thumb, pass the gnocchi over a gnocchi board to obtain the classic shape 11. If you don't have one, you can use the tines of a fork. Continue this way until you've used up all the dough, transferring the gnocchi onto a tray dusted with chickpea flour 12. The gnocchi are ready to be cooked in plenty of boiling water and will be cooked as soon as they float to the surface.